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Kathy Lake's Cook Book

Recipe for ZUCCHINI CORN BREAD

Type:   Side
Ingredients:   2 c. zucchini squash, cut into chunks
2 eggs
1 c. milk
1 stick butter, melted
1 sm. box corn bread mix (see below)
Dash of salt

Corn Bread Mix:
1 cup yellow corn meal
1 cup flour
1/4 cup sugar (optional)
4 tsp. baking powder
1/2 tsp. salt
Procedure:   Put zucchini, eggs, milk, butter and salt in blender. Blend until zucchini is fine. Pour in a bowl, add corn bread mix and mix very well.

Pour in a greased pan (I used a 9x4-ish sized one, but an 8-inch square would work too). Bake at 375 degrees for about 40 minutes.
Yields: